This yeast-processed, fully washed microlot from the Kibingo washing station in the Kayanza commune of Burundi offers a delicate and juicy profile. The coffee cherries are fermented with Lalcafé ORO yeast, a process that extends fermentation time to enhance the bean's fresh, fruity characteristics, complexity, sweetness, and acidity. Grown at altitudes between 1,650 and 1,685 meters, this Red Bourbon variety features flavor notes of blood orange, floral elements, and green apple, with a body reminiscent of black tea.
